Recipe: Basil Jelly

Basil Jelly
rec.food.preserving/Judy Martin-Spiker (1996)
Makes 6 to 7 half pints

I'll tell you what my fiance does with the Basil Jelly I make for him - he puts it in peanut butter and basil jelly sandwiches! He loves them! Personally, I think its a little revolting, but Basil jelly would go nice with pastas or Italian cuisine, maybe even on garlic bread. Maybe an addition to pesto?

This recipe produces a nicely set jelly that is sweet, but with a real kick to it! Personally, I like to use 4 different types of basil leaves in the recipe to add up to one cup, but you may use what you like. This recipe can also be used for other herbs, like oregano, rosemary, mint, parsley, thyme, etc.

The recipe is as follows:

1 cup (lightly packed) fresh basil leaves - the fresher the better!
1 cup white vinegar
1 Tbsp lemon juice
2 cups water
6 1/2 cups sugar
Two 3 oz. pouches Certo liquid pectin
Green food coloring (just enough to give it a nice emerald green color, about 7 drops or up to 1 teaspoon full)

Place the basil leaves, lemon juice and vinegar in an 8 to 10 quart sauce pot. The larger size is necessary since this recipe boils up a LOT. Let the basil, lemon juice and vinegar stand while you are measuring the two cups water. Add the water and food coloring.

Heat almost to boil, stirring to blend, then add all the sugar at once. Stir to dissolve sugar.

Bring to hard boil, add two 3-ounce pouches of Certo liquid pectin, 6 ounces total. (Make sure to get as much of the 6 ounces as you can into the kettle, and not all over your hands and stove, like I normally do! The jelly will not set without all the pectin.)

Bring back to boil, boil hard for 1 minute or until jelly point is reached. Remove from heat. Remove basil leaves with slotted spoon.

Pour immediately into hot, sterilized 1/2 pint jars, seal and process 10 minutes in boiling water bath.